Classic Homemade Vanilla Cake

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Ingredients Overview

This recipe uses basic pantry ingredients, but the method ensures bakery-quality results.

Ingredients (9-inch round pan)

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • ¾ cup unsalted butter (softened, room temperature)
  • 1 ¼ cups granulated sugar
  • 3 large eggs (room temperature)
  • 1 cup whole milk (room temperature)
  • 2 teaspoons pure vanilla extract

Step 1: Preparing the Baking Pan and Oven

Preheat your oven to 175°C (350°F).

Grease a 9-inch round cake pan with butter and lightly dust it with flour, or line the bottom with parchment paper.

This step is essential to ensure easy release and a clean cake shape.

Step 2: Mixing the Dry Ingredients

In a medium bowl, whisk together:

  • Flour
  • Baking powder
  • Baking soda
  • Salt

Whisking aerates the flour and evenly distributes the leavening agents, which helps the cake rise evenly and prevents dense spots.

Set aside.

Step 3: Creaming Butter and Sugar

In a large bowl, beat the softened butter on medium speed until smooth and creamy (about 2 minutes).

Gradually add the sugar and continue beating for 3–4 minutes, until the mixture becomes pale, fluffy, and light in texture.

This step incorporates air into the batter, which is crucial for a soft and fluffy cake.

Step 4: Adding the Eggs

Add the eggs one at a time, beating well after each addition.

Scrape down the sides of the bowl to ensure everything mixes evenly.

At this stage, the batter should look smooth and slightly glossy.

Step 5: Incorporating Vanilla and Milk

Add the vanilla extract and mix briefly.

Now reduce the mixer speed to low. Add the dry ingredients and milk alternately, starting and ending with the dry ingredients:

  1. Dry ingredients
  2. Milk
  3. Dry ingredients
  4. Milk
  5. Final portion of dry ingredients

Mix gently after each addition. Do not overmix—stop as soon as the batter is smooth.

Overmixing can make the cake dense instead of fluffy.

Step 6: Pouring and Smoothing the Batter

Pour the batter into the prepared cake pan.

Use a spatula to smooth the top evenly. Gently tap the pan on the counter once or twice to release air bubbles.

Step 7: Baking the Cake

Place the pan on the middle rack of the oven.

Bake at 175°C (350°F) for 40–45 minutes, or until:

  • The top is golden brown
  • A toothpick inserted into the center comes out clean
  • The cake springs back lightly when touched

The natural crack on top is normal and a sign of a well-baked homemade cake.

Step 8: Cooling the Cake

Remove the cake from the oven and let it cool in the pan for 10–15 minutes.

Run a knife around the edges, then turn it out onto a wire rack to cool completely.

Allowing the cake to cool fully helps set the crumb and improves flavor.

Texture and Flavor Description

This cake has:

  • A soft and airy interior
  • A moist crumb
  • A light vanilla aroma
  • A golden, slightly crisp crust

It’s not overly sweet, making it perfect to enjoy on its own or with toppings.

Serving Ideas

This vanilla cake is incredibly versatile. Serve it:

  • Plain with tea or coffee
  • With powdered sugar on top
  • With fresh fruit and whipped cream
  • With chocolate or vanilla frosting
  • As a base for layered cakes

Expert Baking Tips

  • Use room-temperature ingredients for smooth batter
  • Measure flour correctly (spoon and level)
  • Avoid opening the oven door during baking
  • Do not overmix once flour is added
  • Use real vanilla extract for best flavor

Common Mistakes to Avoid

  • Cold butter or milk (leads to uneven texture)
  • Overbaking (causes dryness)
  • Overmixing the batter
  • Incorrect oven temperature

Storage Instructions

  • Store at room temperature in an airtight container for up to 3 days
  • Refrigerate for up to 5 days
  • Freeze (wrapped tightly) for up to 2 months

Flavor Variations

You can easily customize this cake:

  • Lemon Cake: Add lemon zest and replace vanilla with lemon extract
  • Orange Cake: Use orange zest and juice
  • Marble Cake: Swirl cocoa batter into vanilla batter
  • Almond Cake: Replace vanilla with almond extract

Why This Recipe Works

This cake uses a balanced ratio of fat, sugar, and liquid, ensuring:

  • Proper rise
  • Moist texture
  • Even baking
  • Consistent results

It’s a reliable recipe suitable for beginners and experienced bakers alike.

Final Thoughts

This Classic Homemade Vanilla Cake is the kind of recipe you’ll come back to again and again. It’s simple, comforting, and endlessly adaptable. Whether you enjoy it plain or dressed up with frosting and fruit, it always delivers satisfying results.

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